Imagine a chowder so rich, so decadent, that you won't believe it's completely cream-free. This Creamless Creamed Corn Chowder with Lobster and Summer Vegetables is a culinary magic trick that transforms humble ingredients into a restaurant-worthy dish that will make your taste buds dance. Packed with sweet corn, tender lobster, and vibrant summer vegetables, this recipe proves that healthy eating doesn't mean sacrificing flavor – it means elevating it to an art form.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups corn kernels
- 2 cups vegetable broth
- 1 cup diced potatoes
- 1 cup cooked lobster meat, chopped
- 1 zucchini, diced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the corn kernels and diced potatoes, allowing them to cook for about 5 minutes. This will help to enhance the flavors of the corn and potatoes.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
- After the potatoes are cooked, use an immersion blender to purée the soup until it reaches your desired consistency. If you prefer a chunkier texture, blend only half of the soup.
- Return the pot to medium heat and add the chopped lobster meat and diced zucchini. Cook for an additional 5-7 minutes, or until the zucchini is tender and the lobster is heated through.
- Season the chowder with salt and pepper to taste, adjusting the seasoning as necessary to suit your preference.
- Once everything is well combined and heated, remove the pot from the heat. Ladle the chowder into bowls and garnish with fresh basil leaves for added flavor and presentation.
- Serve the Creamless Creamed Corn Chowder with Lobster and Summer Vegetables hot, enjoying the rich flavors of summer in every bite.
Tips
- Use fresh corn kernels when possible for the most intense flavor. If fresh isn't available, high-quality frozen corn works wonderfully.
- The key to a creamy texture without cream is blending a portion of the soup. Use an immersion blender for easy, mess-free puréeing.
- Don't overcook the lobster – it can become tough. Add it towards the end of cooking to maintain its delicate texture.
- For an extra flavor boost, consider roasting the corn kernels briefly before adding them to the pot.
- If you want to make this dish ahead of time, prepare the base soup and add the lobster just before serving to keep it tender and fresh.
- Experiment with garnishes – while fresh basil is classic, a sprinkle of chives or a dash of smoked paprika can add exciting dimensions to the dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 60mg
